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Vegetarians tend to have lower body mass index, lower levels of cholesterol, lower blood pressure, and less incidence of heart disease, hypertension, type 2 diabetes, renal disease, metabolic syndrome, dementias such as Alzheimer's disease and other disorders. Non-lean red meat, in particular, has been found to be directly associated with increased risk of cancers of the esophagus, liver, colon, and the lungs. Other studies have shown no significant differences between vegetarians and non-vegetarians in mortality from cerebrovascular disease, stomach cancer, colorectal cancer, breast cancer, or prostate cancer. A 2010 study compared a group of vegetarian and meat-eating Seventh-day Adventists in which vegetarians scored lower on depression tests and had better mood profiles.

The relationship between vegetarian diet and bone health remains unclear. According to some studies, a vegetarian lifestyle can be associated with vitamin B12 deficiency and low bone mineral density. However, a study of vegetarian and non-vegetarian adults in Taiwan found no significant difference in bone mineral density between the two groups.[42] Other studies, exploring animal protein's negative effects on bone health, suggest that vegetarians may be less prone to osteoporosis than omnivores, as vegetarian subjects had greater bone mineral density and more bone formation.